Overview:

You will learn how to make your starter, turn it into a dough, and then how to bake it. We’ll cover all aspects of troubleshooting, how best to use your home oven to make bakery level bread and how to improve on each loaf you bake.

We’ll show you exactly what an active starter should look like, what the texture of your dough will be when you handle it and what you should be experiencing each step of the way.

This is a one hour-long class, with a Q&A session with Barney Desmazery at the end answering the most common queries!

Agenda:

Ingredients for sourdough loaves
Make your starter mix while you watch
Equipment, what you need and what you can improvise
The best methods for kneading and shaping
Overnight proving in the fridge for a fresh breakfast loaf
How to score and make the classic ‘ear’ shape on your loaf
The casserole baking method for a crisp, stunning looking loaf
Q&A

Overview:

We will move your sourdough techniques to the next level and take this opportunity to troubleshoot common problems in our Q&A.

We will recap making a starter, how to make a rye starter and troubleshooting starter issues, as well as what you can make with the discard produced when you feed your starter, such as pancakes and crackers!

We will deep dive shaping techniques, this is the step that has a great impact on the texture of your finished loaf and is often the light bulb moment for addressing any issues with air bubbles or heaviness.

Lastly, Barney will also show you how to score creatively and talk you through some equipment before recapping and elaborating on how to bake a really good loaf of bread in a home oven.

This is a one hour-long class, plus 30 minutes for Q&A with Barney Desmazery.

Agenda:

Starter recap and troubleshooting
Making a rye starter
How to use up discarded starter
Equipment recap and best buys for when you want to upgrade
Refining your shaping technique
Creative scoring
Refining your baking techniques
Q&A

Overview:

In the Sweet Sourdough masterclass, Barney Desmazery will be showing you how to incorporate the flavour of sourdough and slow dough fermentation into sweet baking.

Part three will tell you all you need to know about using a sourdough starter in everything from buns and doughnuts to fluffy pancakes and fudgy brownies.

This session is followed by a 30-minute Q&A session that answers the most common questions.

Agenda:

How to make a basic sweet dough
How to make sourdough cinnamon rolls, knots and babka
Incorporating butter and making laminated doughs
Using the flavour of sourdough in cakes and cookies
All you need to know about swapping your starter for yeast
How to make fluffy sourdough pancakes
Q&A